WEEKDAYS 1e|12c|p

Danger Dogs

Guy Fieri
Servings: 4
1 to 30 min
Part 1 of 2

These sausages might be hot stuff, but there's no reason to be alarmed.

  • Ingredients
  • step-by-step directions
Danger Dogs
  • Spicy Fruit Relish
  • 1 medium Red Chile (seeded & finely diced)
  • 1/3 Pineapple (peeled; cored & quartered)
  • 1 Mango (peeled & cored)
  • 1 small Red Onion (minced)
  • 2 tablespoons Olive Oil
  • 1 tablespoon Lemon juice
  • Kosher Salt & Freshly Ground Black Pepper
  • 1/2 cup Pickle Relish
  • Hot Dogs
  • 4 large Hot Dogs
  • 4 slices Apple Wood Smoked Bacon
  • 4 seeded Hot Dog Buns
  • 8 pickled Jalapeno round slices (drained)
  • 1 shot Tequila (for deglazing)
  • Ketchup (condiment)
  • Mustard (condiment)
  • Par-cook Bacon over grill for 1-2 minutes to render some of the fat.  Drain and set aside.
  • For the Salsa:
  • Preheat an oiled grill pan over medium-high heat. Grill the Pineapple and Mango slices until grill marked and caramelized, about 2 to 3 minutes per side. Remove and let cool, then slice fruit into 1/4-inch dice. Toss in large bowl, with the remaining Salsa ingredients to combine. Season with Salt and Pepper to taste. Set aside.
  • Prepare Dogs:
  • Using a sharp knife, make a lengthwise cut down the center of the Dog. Cut open the Jalapeno slices and unravel into a long thin strip.  Place 2 strips of pickled Jalapeno into the Hot Dog spacing out so it fills the length of the Dog.  Wrap each dog tightly with a strip of Bacon and secure with toothpicks at each end to hold in place.
  • Preheat a grill (or cast iron skillet) to medium heat. Coat the grill surface with Canola Oil to ensure the Hot Dogs don’t stick; grill until Bacon is cooked through and crisp and Hot Dogs are charred, rotating several times to evenly cook the Bacon – about 8-10 minutes in total. (Optional: deglaze and flambé pan with Tequila!)
  • During the last minutes of grilling, split each bun and toast for 1-2 minutes per side. Remove toothpicks and nestle the Hot Dog into the toasted bun. Top with Spicy Relish and serve with Ketchup and Mustard, if desired.
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